This chicken dinner has just a hint of spice and sweetness; the milk helps create a creamy sauce and the mushrooms give it an earthy element. This is one of my very own recipes, and I find it as comforting as any casserole. This is a rather hearty and slightly heavy meal.

It could be considered a complete meal. The only thing it seems to be missing is carbs. If having carbs in the meal is essential to you, having a dinner roll or corn bread would pair well with this. You could also add rice to the bean mixture if you pleased.

Most of the prep work is already done for you in this dish, its mainly opening cans of pantry essentials, use of spices most people always have (with the exception of the Montreal steak seasoning that McCormick spice company makes), and some of your favorite chicken, whether you enjoy dark meat or white meat.

With this dish, I wanted to make sure the skin on the chicken was crispy. It always seems to make a meal seem more satisfying. To get that crispy skin, I decided not to cover with aluminum foil. If using skinless thighs or chicken breast, it would be best to use aluminum so the chicken doesn't dry out.

This recipe is also approved of from my fiance, and he has a slightly finicky palate.

If you are busy with work more times than not, this makes wonderful leftovers for the next couple nights.

While the chicken is cooking, in a pot add oil, mushrooms, and the rest of the dry seasonings and cook on medium heat until the mushrooms are golden brown in color.
*Achieving golden brown canned mushrooms can take up to 5 to 10 minutes longer than with fresh and the texture will still be slightly different.

Then in the same pot add chickpeas, diced tomatoes, condensed soup, cup of milk, and the 2 tbsp sriracha and cook on low till chicken is done, stirring occasionally.
*if adding peas or corn, add during the last 5 minutes of cooking for best results.